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Five different Swiss Alpine cheeses on sale in Lausanne. This is a list of the varieties of traditional cheeses made in Switzerland. Switzerland produces over 475 varieties of cheese, a milk-based food produced in a large range of flavors, textures, and forms. [1] [2] Cow's milk is used in
The cheeses, in rounds of at least 15 kg (33 lb), are aged at a humidity of over 85% and the rind is brushed regularly with brine. The initial ripening period occurs on-site and later the cheese is aged in the cellars of cheesemongers and dairies. [3] After a maturation period of 6 to 18 months, the cheese is ready for consumption.
[4] [5] However, in Switzerland itself more Gruyère is consumed, and in continental Europe Gruyère, a name with a considerably longer history, tends to be thought of as the archetypal Swiss cheese, [6] with for example "Gruyère de Comté" being another name for Comté. Swiss Brown cattle grazing on alpage pastures. Technically, Swiss-type ...
The best cheeses for melting are those with "more moisture and lower melting points," according to the folks at Cabot Creamery, a Vermont-based cheese company. And though most cheese will get ...
This ten-year aged cheese is bright and buttery, with notes of caramel and mascarpone. “Our Maker’s Reserve Cheddars are truly special and reflect the all-important factor of time,” Allen says.
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First, moisture evaporates, changing the texture of the cheese. The longer cheese is aged, the harder it will become. A young gouda aged for just a few months will still be creamy, for example ...
In Switzerland, over 475 varieties of cheese are produced, in a wide variety of flavors, textures, and forms. [4] [5] Cow's milk is used in about 99 percent of the cheeses Switzerland produces. The remaining share is made up of sheep milk and goat milk. Cheese is considered to be part of Switzerland's national heritage.